Chocolate-Vanilla Swirl Cheesecake
From fireraven 16 years agoIngredients
- Crust: shopping list
- 1 1/2 c chocolate cookie crumbs shopping list
- 5 tbs butter, melted shopping list
- 3 tbs sugar shopping list
- 1 1/2 tsp instant espresso coffee powder shopping list
- Cake: shopping list
- 6oz 70% bittersweet chocolate, chopped shopping list
- 3 (8oz) pkg cream cheese, softened shopping list
- 2/3 c sugar shopping list
- 1/4 tsp salt shopping list
- 2 eggs, room temp shopping list
- 1/2 tsp vanilla extract shopping list
How to make it
- Heat over to 350F. Combine all crust ingredients in med bowl. Press into bottom and 1 1/4 inches up the sides of an 8in springform pan. Bake 10 mins. Cook completely on wire rack.
- Reduce oven temp to 325F. Heat chocolate and 6 tbs water in med heatproof bowl set over saucepan filled with 1 in almost simmering water (bowl should not touch water). Stir frequently until almost melted. Remove from heat; stir until melted.
- Beat cream cheese in large bowl at med speed 30 seconds or just until smooth. Beat in 2/3 c sugar and salt until smooth and creamy. Beat in eggs one at a time just until blended. Measure 2 cups of the batter; stir into melted chocolate. Stir vanilla into remaining plain batter.
- Place springform pan on baking sheet. Pour 1 1/4 c chocolate batter into crust. Pour 1 1/4 c of the vanilla batter over the chocolate batter. Reserve 1/4c chocolate batter and spread remaining batter over vanilla layer. Spoon remaining vanilla batter in small dallops over chocolate batter. Spoon reserved cholate batter into center of each vanilla dallop. Marble batters with knife (do not overblend).
- Bake cake on baking sheet at 325F for 40 to 50 mins or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool competely on wire rack. Refrigerate overnight.
People Who Like This Dish 4
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